Thanks to the complex concoction of aromatics in Thai red curry paste, this vegetable packed dish is not shy on flavour! Coming home to a bowl of steaming hot rice drenched in spiced coconut broth was simply comforting especially during this time of the year in Orange. There’s no words for a quick and easy meal like this!

Whenever I make Thai curry, garnishes such as fresh coriander leaves as well as thinly sliced bird’s eye chillies are a must. If you really want to take the freshness to the next level, a freshly squeeze lime juice will do the trick! Enjoy!

When the paste starts to sizzle and becomes aromatic, add sweet potato. Toss to coat the sweet potato evenly. Add about 1/4 cup water to help softening the sweet potato. Allow the sweet potato to cook for a couple of minute, covered with a lid, until slightly softened.

Add cavolo nero and chickpeas. Toss to evenly coat with the spices.

Add coconut milk and an equal amount of water. Add little more water to ensure all the vegetables are submerged in the broth. Cover with a lid and cook over low-medium heat until the sweet potato cubes are fluffy and softened when pricked with a fork.

Search this blog

On My Youtube Channel

Optin Form

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.